Sweet corn, creamy dressing, Cotija, and lime bring bold flavor to a summer-inspired vegetarian pasta salad.
# What You Need:
→ Pasta
01 - 12 oz short pasta such as rotini or penne
02 - 1 tbsp kosher salt for boiling
→ Vegetables
03 - 3 cups fresh or frozen corn kernels
04 - 1 red bell pepper, diced
05 - 1/2 small red onion, finely diced
06 - 1/4 cup fresh cilantro, chopped
07 - 2 green onions, sliced
→ Dressing
08 - 1/3 cup mayonnaise
09 - 2 tbsp sour cream
10 - 1 clove garlic, minced
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder
13 - 1/2 tsp ground cumin
14 - Zest and juice of 1 lime
15 - 1/2 tsp kosher salt
16 - 1/4 tsp black pepper
→ Finishing
17 - 3 oz Cotija cheese, crumbled
18 - 1 jalapeño, seeded and finely diced (optional)
19 - Extra lime wedges for serving
# Directions:
01 - Fill a large pot with water and bring to a boil. Add kosher salt and pasta; cook until al dente according to the package instructions. Drain using a colander, rinse under cold water, and allow to cool.
02 - Heat a large skillet over medium-high. Add corn kernels and cook dry, stirring occasionally for 5–7 minutes until lightly charred. Transfer to a large mixing bowl.
03 - Add diced red bell pepper, finely diced red onion, chopped cilantro, and sliced green onions to the bowl with the corn.
04 - In a small bowl, whisk together mayonnaise, sour cream, minced garlic, smoked paprika, chili powder, cumin, lime zest, lime juice, kosher salt, and black pepper until smooth.
05 - Add cooled pasta to the bowl with vegetables. Pour the dressing over the mixture and toss to ensure all ingredients are evenly coated.
06 - Gently fold in crumbled Cotija cheese and diced jalapeño if using. Taste and adjust seasoning as desired.
07 - Serve chilled or at room temperature with additional lime wedges.
